Puree of Pea Soup with Mint
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
Taste and Texturecreamy, herby, savory
Type of Dishcold soup, hot soup
- 3 cups frozen peas
- 1 tablespoon chopped fresh mint leaves
- 3 cups (or more if desired) chicken or vegetable stock, homemade or low-sodium canned, heated
- Salt and freshly ground white pepper, to taste
- 1 to 1½ cups heavy cream, milk, or a combination if sour cream and milk
In a large saucepan of boiling lightly salted water, cook the peas for 1 minute, Drain.
Using a food processor fitted with the metal blade, purée the peas and mint with ½ cup of the broth. Season with salt and pepper, and gradually add another cup of broth. Scrape the mixture into a medium saucepan, stir in the remaining 1½ cups broth, and bring to a simmer over medium-low heat.
If serving hot, scald the heavy cream or milk. Whisk into the pea purée and simmer another 5 minutes. (If using the sour cream-milk combination, heat just until hot–do not simmer.) Add more liquid if you want a lighter soup. Taste for seasoning and serve.
If serving cold, transfer the pea mixture to a large bowl, whisk in the remaining 1 cup of broth, and cool. Whisk in chilled cream or milk and refrigerate until cold.
1997 Christopher Idone